In a mixing bowl, combine the large shrimp with 4 cloves of finely grated garlic, kosher salt, and freshly ground black pepper. Toss everything together until the shrimp are well-coated. Cover and refrigerate for 30 minutes.

In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 5 cloves of chopped garlic and sauté until fragrant. Stir in the panko bread crumbs and cook until golden brown, about 3-4 minutes. Mix in lemon zest and a pinch of salt, then transfer to a plate.

In the same skillet, melt 2 tablespoons of unsalted butter. Add half of the marinated shrimp and cook, turning until pink and opaque. Repeat with remaining shrimp.

Increase heat to medium-high, add 2 tablespoons of extra-virgin olive oil. Sauté remaining garlic and crushed red pepper until fragrant. Pour in dry white wine and lemon juice, simmer for 3-4 minutes.

Reduce heat to low and whisk in remaining 2 tablespoons of butter until melted. Taste and adjust seasoning as needed.

Return the cooked shrimp along with any accumulated juices to the skillet. Toss gently in the sauce until heated through, about 1-2 minutes.

Plate the shrimp mixture, sprinkle with prepared garlic breadcrumbs and parsley. Serve with crusty bread or over pasta.